Bett's Takes RSS

It's fall, and that often means...pie time! I had fun baking with Lacey today on KGW's Hello Rose City, and I shared my favorite pumpkin pie recipe and baking tips.

  If you have cracks in your pumpkin pie, you might be over-baking it. My favorite tip? Pull your pie from the oven when the pumpkin filling has domed edges and a slightly wobbly (not sloshy or liquid) 4- to 5-inch circular center. Check out the video and pic below, so you can sort of see what I mean. Your pie will finish setting on the counter with its residual heat. Once completely cooled, your pie will be smooth, cooked through, and free of cracks! Enjoy!  

Recipe by Elizebett Rocha Bento Eslinger   In my house, a slice of pumpkin pie isn’t just for dessert; it’s also breakfast, an afternoon snack, or a birthday celebration centerpiece. We’ve eaten a lot of pumpkin pie over the years! While seemingly simple, getting the filling set perfectly without a soggy pastry is a delicate balancing act. Blind baking the crust (i.e. cooking the crust for a period of time before adding the filling) helps the crust flake beautifully without overcooking the pumpkin custard. Substitution note: if you don’t have a 14oz can of sweetened condensed milk, you can replace it with 100 g (about ½ cup) of granulated sugar, 50 g (about ¼ cup packed) brown sugar, and 12...

I had a great time sharing how to make some ghoulie cookies just in time for Halloween next week. Lacey and I had fun making this easy cooking icing---which is fantastic for all seasons and reasons. Check out the clip below!

New to decorating sugar cookies? Check out these short videos to get started. Happy decorating!